What’s for Dinner?
Chicken Tortilla Soup
Perfect one-pot meal
-Julie Ryan Evans
I love tortilla soup, and over the years I’ve tried about a bazillion recipes searching for just the right one. For me this one is pretty close – not too thick and heavy, not too chunky, but a light flavorful soup enhanced by the toppings.
½ cup diced onion
1 clove chopped garlic
2 Tablespoons of olive oil
4 cups of chicken broth
¼ cup red bell pepper chopped
1 Tablespoon of ground red chiles
¾ teaspoon of dried basil
15 ounces of tomato puree
2 cups of cooked and chopped chicken
Salt and pepper to taste
Toppings (any or all of the following – although I would say the avocado chunks are mandatory!):
Shredded cheese (sharp white cheddar or Monterey jack are good)
Crunchy tortilla strips
Sautee onions and garlic in olive oil until soft, then stir in the rest of the ingredients except the chicken. Bring to a boil, then reduce heat and simmer for at least 30 minutes. About 5 minutes before serving add chopped chicken so that it heats through. Ladle into bowls and add desired toppings.
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